Vegetarian rice sartu – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Vegetarian rice sartu - Recipe by Misya


First of all, clean the aubergines and courgettes, cut them into thin slices and fry them in plenty of seed oil, then leave them to dry and cool on kitchen paper.
Once lukewarm, if necessary, pat them dry with more kitchen paper to remove all excess oil.

Meanwhile, finely chop the parsley and prepare the peas.

Let the chopped onion sauté with olive oil in a saucepan, add the rice and let it toast in the sauce, then add the peas, leave to flavor quickly and then add the wine.
Add the hot broth 1 ladle at a time and cook until just over half cooked, then remove from the heat, transfer the rice into a low, large container and leave to cool.

Grease the mold and sprinkle it with breadcrumbs, then line it with slices of fried aubergines and courgettes, alternating them and overlapping them slightly, so as not to leave spaces.
Let them hang out over the edges.

Cut the mozzarella into cubes and add it to the rice, together with the parsley and parmesan.

Pour the rice into the mold, being careful not to let the aubergine and courgette slices fall, then compact it slightly, level the surface well, fold the edges of the vegetables over the rice and cook for about 15-20 minutes at 180°C, in a convection oven already hot.
Leave to cool before turning out and inverting onto a serving plate.

The vegetarian rice sartù is ready, all you have to do is serve it.


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